Chicken Cafreal

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by: Everyday and Not so Everyday






Another dish I made for my Id-ul-Azha spread. A famous Goan dish again something I tried for the first time. This turned out really good and to think I used to earlier always be so reluctant to make dishes which used coriander leaves in the ground form!




ingredients

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serves: 5

1 big chicken cut into pieces,

4 tbsps oil

For the Marinade

1 cup packed of coriander leaves and stalks,

8-9 green chillies,

2 tsp ginger paste,

10-12 cloves garlic

1 tbsp poppy seeds,

1 tsp peppercorns,

1 inch of cinnamon,

1 tsp cumin seeds,

1/2 tsp turmeric powder,

Juice of one lemon,

2-3 cloves

1 tbsp coriander seeds,

2 green cardamom,

Salt to taste

Nutrition Facts
Chicken Cafreal

Servings Per Recipe: 5

Amount per Serving

Calories: 219

  • Total Fat: 14.3 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 30.6 mg
  • Sodium: 73.2 mg
  • Total Carbs: 12.4 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 4.1 g
  • Protein: 12.7 g
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preparation

1.  Grind all the marinade ingredients into a fine paste. Make incisions on the chicken pieces and marinate it in the prepared marinade for at least 2 hours. It is best to marinate it overnight in the refrigerator. That is what I did.

2.  Heat the oil in a shallow pan and add the chicken along with the marinade in a single layer. Cook covered for about five minutes and then flip it over. Then cook till it turns brown on both sides.

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